Delicious home made Polish meals. Yum! Smacznego!

Ingredients

• About 1 ½ lbs / 700 g of chicken (wings or other bone-in parts)
• 1 tsp salt
• 3 bay leaves
• 3 carrots
• 4-6 whole pepper corns and allspice berries (each)
• 3 medium potatoes
• One 30 oz / 900 ml jar of pickles in brine
• 3 tbsp of all-purpose flour
• 1 c / 230 ml of cold water
• About 3 tbsp of fresh dill

Instructions

1. Wash chicken parts and place in a medium pot with about 6-7 cups (1 ½ quarts) of water. Add salt, bay leaves, carrots, peppercorns and allspice berries.
2. Boil on medium to medium-low heat for about 30-40 minutes (until chicken falls off the bone).
3. In the meantime, peel potatoes and cut into medium cubes. Keep in cold water.
4. Grate pickles on the medium side of a box grater, set aside. Cut up fresh dill.
5. When chicken is done, remove from stock and take off the bone. Also remove carrots and slice.
6. Add cubed potatoes to the stock and boil for about 10 minutes, or until soft.
7. When potatoes are soft, return meat and carrots to the pot. Add shredded pickles (You may also add all of the brine to make my soup more sour).
8. In a small bowl or cup, combine cold water with flour, whisk well and add to the soup to thicken. Bring to boil and turn off.
9. Finally, add chopped fresh dill.

Notes:

Pickles in brine are the fermented pickles in salt brine. If you can't find those, use your favorite dill pickle or dill deli pickles. Soup is done! Just add dill fresh dill and stir. Taste one last time. It should taste sour and savory. If you think it needs a little help, add a little bit of the pickle brine. Taste again. Feel free to add a pinch of salt, but be cautious, pickles have plenty of salt in them already, careful not to over-salt. Serve with bread.

!CLICK HERE TO WATCH HOW TO MAKE OGORKOWA!